Ingredients
Method
- Wash and dry the zucchinis, then spiralize them into noodles. Set aside on paper towels for approximately 10 minutes to absorb excess moisture.
- Pat the shrimp dry with paper towels and toss with a pinch of salt and pepper.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add minced garlic and stir for 30 seconds until fragrant, taking care not to burn it.
- Add shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
- Add 1 tablespoon of olive oil to the same skillet. Add the zucchini noodles and a pinch of salt, then sauté gently for 2-3 minutes until slightly softened but still crisp.
- Return the shrimp to the skillet with the zucchini noodles. Squeeze fresh lemon juice over the mixture and sprinkle with red pepper flakes if using. Toss gently and cook for one additional minute to combine flavors.
- Remove from heat, sprinkle with chopped fresh parsley, and serve immediately while warm.
Nutrition
Notes
Zucchini Moisture: I cannot stress enough how important it is to let the zucchini noodles sit on paper towels before cooking.
I found that if I skip this step, the dish turns into a soup instead of a light sauté.
Garlic Timing: I always keep a close eye on the garlic because it can turn bitter in seconds.
I've learned to add the shrimp almost immediately after the garlic becomes fragrant to keep those flavors bright and sweet.
Texture Variation: If you want a little more crunch, I suggest adding a handful of toasted pine nuts at the very end.
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